french wines

French wines and French food – a marriage made in heaven!
They go together so well, it is a way of life in France that is second to none.

French is of course world famous and the quality is
exceptional. The quality depends on the variety of the grape it is made from,
the wine regions
of France it is grown and of course, the climate during that wine
growing year.

And so it is also with their French liqueurs and
spirits, they are all of such good quality and are so good as drinks or in your
favourite recipes!

CookingThey are often included in French cooking as they enhance
the flavours of the dish. It is not the alcohol but the actual flavour which
does this.

It is always best to use a good quality as the results will
be far better.

Reds used in cooking are usually good full bodied types. An
example here would be a lesser Burgundy such as a Macon or a Claret such as
Saint-Emilion.

White is best if using a dry but not sweet. A white Macon
from the Pinot Blanc or the Chardonnay grape is suitable.

Fortified, spirits and liqueurs are used for flavouring a
dish as in a sauce, gravy or desserts. They are often expensive but only a
small amount is used. An example of these are Cointreau, Grand Marnier, Madeira
and Brandy.

To Serve with Your MealIt can be overwhelming if you are a novice drinker as there
is so much choice. However, on a personal level, I feel that you can enjoy any
with your meal as long as you enjoy them together, that is good!

However if you would like a few tips on which to drink with
your meal here are a few basic guidelines which you may find helpful

Basically they should complement the food and not overpower
it. A robust type would overpower a delicate dish; a dry one would taste sour
if drunk with a sweet dessert

I particularly enjoy Daube which is a very tasty, slow
cooked casserole. A good example here would be a Burgundy red as this would go
wonderfully well with the rich meaty casserole (and in fact for cooking the
dish). A Burgundy would also be good with a dish of rabbit and prunes –
delicious!

Full Bodied RedsThe Burgundy and also the Rhones are examples of this type.
They can be served with duck, goose, offal, game and some cheeses such as the
famous Roquefort.

Light Bodied RedsThese include Clarets from the Medoc or Graves district of
France. They can be served with poultry, veal, lamb, beef, ham, game, foi gras,
and some soft cheeses such as Camembert.

Full Bodied Dry WhitesThese are served with fish, poultry and also veal in creamy
sauces. Examples here are Cotes Du Rhone, White Burgundy or Graves.

Light Dry WhitesA good example of a light dry white is a good Riesling from
the Alsace region, a Muscadet or Chablis. These are excellent with fish, cold meats, egg dishes and
entreés.

Sweet WhitesThese (not the champagnes) are wonderful with desserts,
creams, soufflés, and of course wonderful French cakes!

RosésRosé are so versatile, they can be served with most food but
particularly with cold dishes, patés , egg dishes and pork.

ChampagneChampagne is mostly served as an apéritif or at the end of
an evening but it can also be served with the whole meal.

Dry champagne is served as an apéritif, with foi gras, nuts
and dried fruit. Sweet champagne is served with desserts and pastries.

Wine
TastingAn introduction to the mystery of wine tasting and some tips for learning how
to taste wine and what to look for in a good wine. Of course it takes a little
more practice, but that's the pleasure of the tasting!